Portuguese fish stew (Caldeirada de peixe)

What you need

Ingredients

Measured for 5 servings.

• 240 gOnions
• 1 pcs (approx. 119 g)Red Pepper
• 20 gCoriander
• 15 gRed Chilli
• 15 gGarlic
• 400 mlDry White Wine
• 1 gSaffron
• 1 pcs (approx. 0.2 g)Bay Leaf
• 300 gPotatoes
• 400 gPlum Tomatoes
• 600 gCod
• 300 gSquid
• 8 pcs (approx. 200 g edible)Tiger Prawns
• 500 g shell-on (approx. 125 g Clams
• 500 g shell-on (approx. 125 g Mussels
• 1 loaf sliced (approx. 250 g)Baguette
• 15 mlOlive Oil
• 300 mlWater

Make it

Method

1. 01

   Weigh and prepare all ingredients for Portuguese fish stew (Caldeirada de peixe): 240 g Onions, 1 pcs (approx. 119 g) Red Pepper, 20 g Coriander, 15 g Red Chilli, 15 g Garlic, 400 ml Dry White Wine, 1 g Saffron, 1 pcs (approx. 0.2 g) Bay Leaf, 300 g Potatoes, 400 g Plum Tomatoes, 600 g Cod, 300 g Squid, 8 pcs (approx. 200 g edible) Tiger Prawns, 500 g shell-on (approx. 125 g edible) Clams, 500 g shell-on (approx. 125 g edible) Mussels, 1 loaf sliced (approx. 250 g) Baguette, 15 ml Olive Oil, 300 ml Water. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Coriander and the listed liquids, bring to a gentle simmer, and cook partly covered for about 25 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Portuguese fish stew (Caldeirada de peixe) into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.